Red Blends And Rich Cheeses: A Perfect Pairing

Red wine and cheese are a classic combination, and there are many types of cheese that go well with blended red wine. When it comes to light reds, softer cheeses like Brie and Camembert are a good match, but these wines can also stand up to stronger, harder cheeses like cheddar. For mid-weight reds with bolder flavours, a cheese with a bit of body and bite is a good choice, such as gouda or mature cheddar. Full-bodied reds like Merlot go well with soft, full-bodied cheeses like mature Camembert, but can also complement stronger cheeses like pecorino or blue cheese. Cabernet Sauvignon, with its deep, dark fruit flavours, pairs well with powerful cheeses like truffle-infused brie or aged cheddar. Similarly, Malbec's dark, earthy notes are a good match for soft cheeses like Caciotta Toscana or hard cheeses such as Manchego.

Brie, Camembert, Ardrahan, Monterey Jack and young cheddars go with Gamay

When it comes to cheese, there are many varieties to choose from, and finding the right cheese to pair with a glass of red wine can be a challenge. Gamay, a light red wine with bright, vibrant red berry and orchard fruit flavours, pairs exceptionally well with a variety of cheeses. Here are some classic combinations to consider:

Brie and Camembert: These soft, white cheeses are excellent choices to accompany Gamay. Brie, known for its creamy texture and mild flavour, is a popular dessert cheese that pairs well with the fruity notes of the wine. Camembert, which starts as a hard, crumbly cheese, becomes smoother and richer as it ages, making it a perfect match for the light and aromatic Gamay.

Ardrahan: This earthy Irish cheese can add a unique dimension to your wine-and-cheese experience. Its strong flavour and texture can stand up to the bright fruitiness of Gamay, creating a delightful contrast that will tantalise your taste buds.

Monterey Jack: Originating from California, Monterey Jack is a semi-hard cheese with a mild, buttery flavour and a slight sweetness. Its excellent melting quality makes it a versatile choice for various dishes. When paired with Gamay, the wine's red berry notes complement the cheese's mild flavour, creating a harmonious combination.

Young cheddars: Cheddar, a well-known and versatile cheese, comes in many varieties. Young cheddars, with their slightly tangy and crumbly texture, pair beautifully with Gamay. The wine's vibrant fruit flavours enhance the cheese's sharpness, resulting in a delightful sensory experience.

When creating your cheese platter, consider including a variety of cheeses with different textures and flavours to enhance your enjoyment of Gamay. Remember, the key to a successful pairing is finding a balance between the lightness of the wine and the characteristics of the cheese.

Gouda, mature cheddar, red Leicester and Manchego go with Grenache

Gouda, mature cheddar, red Leicester, and Manchego are all suitable pairings with Grenache, a light-bodied red wine with a slightly floral taste. Grenache's inherent spicy character means it can stand up to slightly stronger cheeses with a bit of body and bite.

Gouda, named after the town of Gouda in the southern Netherlands, is one of the most popular cheeses in the world. It is known for its compact, dense texture and nutty, sweet flavour profile. While younger Goudas are often served with beer, slightly aged gouda also tastes great with a light-bodied red like Grenache. The fatty, nutty flavours of aged gouda are a perfect match for the punchy blueberry, blackberry, and tobacco notes in Grenache.

Mature cheddar, with its strong, sharp flavour, is another good pairing with Grenache. While younger cheddars can pair well with lighter reds like Beaujolais, mature cheddar is better suited to Grenache due to its more intense flavour.

Red Leicester, a hard English cheese with a bold, rich taste, also goes well with Grenache. The wine's spicy character and floral notes complement the cheese's strong flavour.

Manchego, a sheep's milk cheese from Spain, is also a good match for Grenache. Its gentle flavour and smooth texture pair nicely with the lightness of the wine. This combination is a classic, with the fat and salt of the cheese pairing beautifully with the fruit, acid, and tannin of the wine.

Aged Brie or Camembert, semi-soft cheeses with a tang, harder cheeses and certain blue cheeses go with Pinot Noir

When it comes to wine and cheese pairings, red wines are widely considered a classic combination. With its fruity notes of berries and cherries and hints of herbs and spices, Pinot Noir, a light to medium-bodied red wine, is a versatile choice for cheese pairings. However, due to its delicate nature, it is important to avoid overpowering the wine with strong, stinky cheeses and fresh goat cheeses.

Aged Brie or Camembert are excellent choices to pair with Pinot Noir. Brie, a soft cheese with a buttery texture, creamy colour, and strong aroma, has a fruity, mild, and slightly nutty flavour. Its French counterpart, Camembert, offers a deeper, more intense, and slightly earthier flavour. With its longer ripening time, Brie has a milder and more buttery flavour than Camembert, which uses stronger lactic starters during production. Both cheeses complement the fruity notes of Pinot Noir, especially the stronger-flavoured Camembert.

Semi-soft cheeses with a tang, such as feta, Chevrot, Bica de Queijo, or Morbier, also pair well with Pinot Noir. These cheeses provide a rich, tangy contrast to the wine's smooth, moderate tannins and earthy notes.

Harder cheeses, such as moderately aged cheddars, Swiss cheese, and Parmesan, are also good options to accompany Pinot Noir. The sharpness and saltiness of these cheeses can enhance the wine's flavours without overwhelming its delicate qualities.

Lastly, certain blue cheeses, like Ambert or Cambozola, can be excellent choices to pair with Pinot Noir. The sharpness and tanginess of blue cheese can complement the wine's smoothness, creating a delightful sensory experience.

Soft, semi-soft to hard cheeses with some weight and body go with Tempranillo

When it comes to cheese, there are a multitude of varieties, which can be grouped according to criteria such as length of fermentation, texture, production methods, fat content, animal milk, and region of origin. The most common method of classification is based on moisture content, which is then further refined by fat content and curing or ripening methods.

With this in mind, let's explore some soft, semi-soft, and hard cheeses that beautifully complement Tempranillo, a mid-weight red wine with bold flavours:

Soft Cheeses

While Tempranillo can be paired with soft cheeses, it truly shines when accompanied by semi-soft to hard cheeses. However, if you prefer softer cheeses, options such as Brie and Camembert can be delightful choices. These cheeses have a creamy, buttery texture and a mild, earthy flavour that can stand up to the rich fruit and oak notes in Tempranillo.

Semi-Soft Cheeses

For semi-soft cheeses, consider a mature Asiago, which has a nutty flavour and a crumbly texture. The sharpness of Asiago can provide a delightful contrast to the fruity and oaky characteristics of Tempranillo. Another option is Havarti, a buttery and mild semi-soft cheese that can be sliced, grilled, or melted to enhance your Tempranillo experience.

Semi-Hard to Hard Cheeses

When it comes to semi-hard to hard cheeses, Tempranillo truly meets its match. Aged Manchego, a classic pairing, is a hard sheep milk cheese with a nutty character and a slightly granular texture. The saltiness and fattiness of this cheese beautifully complement the fruit, acid, and tannin structure of Tempranillo.

Another excellent choice is Idiazabal, a Spanish sheep milk cheese with a grainy texture and savoury, smoky flavours. The high tannins in Tempranillo contrast wonderfully with the buttery flavour of Idiazabal, creating a harmonious pairing.

For a truly unique experience, consider blue-veined cheeses such as La Peral. The pungency of blue cheese can stand up to the boldness of Tempranillo, creating an intriguing and complex combination.

In summary, while soft cheeses can be enjoyable with Tempranillo, it is the semi-soft to hard cheeses that truly bring out the best in this wine. The saltiness, fattiness, and strong flavours of these cheeses create a delightful interplay with the rich fruit, oak, and tannin characteristics of Tempranillo, making for a memorable sensory experience.

Soft, full-bodied cheeses like mature Camembert and Brie, slightly stronger cheeses like Gruyère or pecorino, certain cheddars and blue cheeses go with Merlot

Merlot is a soft, plusher wine that is generally characterised by rich, red, rounded fruit. Its ripe, jammy character is best suited to soft but full-bodied cheeses.

Soft, full-bodied cheeses that go well with Merlot include mature Camembert and Brie. Fresh Camembert is hard and crumbly, but as it ages, it becomes smoother with a runny interior and a rich, buttery flavour. Brie is also a soft, white cheese that is considered a great dessert cheese and is best enjoyed at room temperature.

Merlot can also stand up to slightly stronger cheeses like Gruyère or pecorino, as well as certain cheddars. Gruyère is a harder cheese with a smooth flavour, and it can be grated, sliced, cubed, and melted. Cheddar's texture changes as it ages, becoming drier and more crumbly, and its flavour can range from creamy to sharp.

Blue cheeses like Le Peral, Asher Blue, or soft, creamy Dolcelatte also pair well with Merlot. Blue cheese has a distinct smell and what some consider an acquired taste. It can be eaten crumbled or melted.

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